This cozy, hearty Butternut Squash and Sausage Soup is the ultimate cold-weather comfort food. It’s rich, savory, and slightly sweet with velvety squash, flavorful sausage, and aromatic herbs all coming together in one delicious bowl. And the best part? It’s super easy to make and perfect for those nights when you want something satisfying without spending hours in the kitchen.
Why You’ll Love This Recipe
- Quick and Satisfying: You’ll have a warm, comforting bowl on the table in under 45 minutes. Great for busy weeknights when time is tight.
- Big on Flavor: The combination of sweet butternut squash and savory sausage creates a beautiful balance that feels gourmet without the fuss.
- One-Pot Wonder: Minimal cleanup makes this a weeknight winner. Everything simmers together to create deep, rich flavors.
- Nutritious and Filling: Butternut squash is packed with vitamins and fiber, and the sausage adds protein to keep you full and happy.
Ingredients You’ll Need
Here’s what makes this soup so incredible:
- Butternut Squash: The star of the show—roasted or sautéed, it adds natural sweetness and a creamy texture when blended.
- Sausage: Go for Italian sausage—mild or spicy depending on your heat preference. It adds bold, savory depth.
- Onion and Garlic: These two build the aromatic base and infuse the soup with that mouthwatering home-cooked flavor.
- Carrots and Celery: Classic soup vegetables that add more body and subtle sweetness.
- Chicken Broth: Provides the perfect savory base and helps everything simmer into soup heaven.
- Heavy Cream (Optional): For an extra-luxurious finish, a splash of cream takes the texture over the top.
- Thyme and Sage: These earthy herbs complement the squash beautifully and give the soup a cozy, autumnal taste.
- Olive Oil or Butter: Used to sauté your veggies and sausage—adds richness and helps develop flavor.
- Salt and Black Pepper: Season to taste, but don’t skip—these bring all the flavors to life.
Variations
Want to shake things up a bit? Here are a few easy ways to customize this soup:
- Vegetarian Option: Swap the sausage for cannellini beans or chickpeas and use vegetable broth. Still hearty and delicious!
- Spicy Kick: Use hot Italian sausage or stir in red pepper flakes for a bold, warming heat.
- Dairy-Free: Skip the cream or use a splash of coconut milk for a subtle, sweet twist.
- Chunky Style: Prefer some texture? Skip blending entirely or only blend half for a rustic, chunky finish.
- Greens Galore: Stir in a handful of spinach or kale at the end for added color and nutrition.
How to Make Butternut Squash and Sausage Soup
Step 1: Brown the Sausage
In a large pot, heat some olive oil over medium heat. Add your sausage (casings removed if needed) and cook, breaking it up with a spoon, until browned and cooked through. Transfer to a plate and set aside.
Step 2: Sauté the Aromatics
In the same pot, add a bit more oil if needed, then toss in your chopped onions, garlic, carrots, and celery. Cook for about 5-7 minutes, until softened and fragrant.
Step 3: Add the Squash and Broth
Add the cubed butternut squash, thyme, sage, and chicken broth to the pot. Bring everything to a simmer and let it cook until the squash is tender, about 15-20 minutes.
Step 4: Blend the Soup
Using an immersion blender, blend the soup right in the pot until silky smooth. If you’re using a countertop blender, work in batches and be careful with the hot liquid.
Step 5: Finish the Soup
Return the sausage to the pot and stir in a splash of heavy cream if you like. Simmer for another 5-10 minutes to bring all the flavors together. Taste and adjust salt and pepper as needed.
Step 6: Serve
Ladle into bowls and garnish with a sprinkle of fresh herbs, a swirl of cream, or a few croutons for crunch. Serve hot and enjoy!
Pro Tips for Making the Recipe
- Use Pre-Cut Squash: Save time by using pre-cut butternut squash—found in most grocery stores.
- Don’t Overcook the Sausage: Brown it until just cooked through so it stays juicy when added back in.
- Make It Creamier: For an ultra-smooth texture, blend a little longer or strain the soup after blending.
- Freeze in Portions: Freeze individual portions for easy reheating later—perfect for meal prep.
- Balance the Flavors: If your squash is extra sweet, add a splash of lemon juice or vinegar at the end to balance it out.
How to Serve
This soup is a full meal on its own but shines even brighter with a little something on the side:
Crusty Bread
A slice of toasted sourdough or a warm baguette is perfect for dipping and scooping.
Grated Cheese
Top each bowl with a bit of freshly grated Parmesan or Pecorino for extra richness.
Fresh Herbs
A sprinkle of chopped parsley, thyme, or chives makes everything pop.
Salad Side
Serve alongside a crisp green salad with vinaigrette for a refreshing contrast.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before storing in an airtight container. It’ll keep in the fridge for up to 4 days.
Freezing
This soup freezes beautifully. Just skip the cream before freezing, and add it in after reheating. Store in freezer-safe containers for up to 3 months.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick. You can also microwave it in a pinch—just cover and heat in 1-minute intervals, stirring in between.
FAQs
Can I use frozen butternut squash?
Yes! Frozen butternut squash is a great shortcut and works just as well as fresh. No need to thaw—just add it straight to the pot.
What type of sausage works best for this soup?
Italian sausage is the go-to for its bold flavor, but feel free to use turkey sausage or chicken sausage if you want a lighter version.
Can I make this soup in a slow cooker?
Absolutely. Brown the sausage and sauté the veggies first, then toss everything into the slow cooker and cook on low for 6-8 hours or high for 3-4. Blend before serving.
Is this soup gluten-free?
It is! Just be sure your sausage and broth are certified gluten-free, as some brands may include hidden gluten.
Final Thoughts
This Butternut Squash and Sausage Soup is the kind of recipe that warms you from the inside out. It’s cozy, full of flavor, and so simple to pull together—even on the busiest evenings. Whether you’re serving it up for dinner, meal prepping for the week, or stocking your freezer, it’s a soup that never disappoints. Go ahead—grab a spoon and dig in!
Print
Butternut Squash and Sausage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful soup made with roasted butternut squash, savory sausage, and aromatic herbs, perfect for chilly days.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- Optional: chopped parsley or parmesan cheese for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, spread on a baking sheet, and roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot or Dutch oven, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside.
- In the same pot, add diced onion and cook until soft, about 5 minutes. Add garlic and cook for another minute.
- Add the roasted squash, chicken broth, thyme, and sage. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches and puree carefully.
- Return the soup to the pot (if using a blender), stir in the cooked sausage and cream. Simmer for another 5-10 minutes until heated through.
- Season with salt and pepper to taste. Garnish with chopped parsley or grated parmesan if desired. Serve hot.
Notes
- Use spicy sausage for added heat and flavor.
- For a lighter version, substitute cream with milk or a non-dairy alternative.
- This soup freezes well for up to 2 months.
- You can add kale or spinach for extra nutrients.